Warm Strawberries And Cream Recipes

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

HOT MILK CAKES WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 425°F. Spray six 3/4-cup custard cups with nonstick spray. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.
• Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes. DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.
• Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.
• Remove warm or room-temperature cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.

STRAWBERRIES AND CREAM BUTTERCREAM

Steps:

• Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

WARM STRAWBERRIES IN STRAWBERRY SAUCE FOR ICE CREAM

Steps:

• Combine 1 lb strawberries, wine, sugar, lemon juice, orange zest, orange juice, and star anise in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 5 minutes.
• Remove from the heat, cover, and let rest for at least 10 minutes.
• Remove the star anise and transfer the mixture to a blender. Blend until smooth.
• Place a fine mesh strainer over a bowl, and using a rubber spatula, press the puree through the strainer. Cover the bowl with plastic wrap and refrigerate until ready to serve.
• When ready to serve, pour the sauce into a medium size saucepan. Bring it back to the boil over medium heat. Lower the heat, and simmer until it thicken slightly - about 3 - 4 minutes. Gently stir in the remaining 1/2 lb hulled and quartered strawberries and cook just until the strawberries are heated through (about 3 minutes). They should still be firm.
• Serve the warm strawberry sauce over a generous scoop of ice cream.

FRAISIER (STRAWBERRY CREAM CAKE)

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.

STRAWBERRIES WITH SWEETENED SOUR CREAM

Steps:

• In a small bowl, whisk together sour cream and sugar. If desired, sprinkle more sugar on top as a garnish. Serve with fresh strawberries, rinsed and patted dry.